Foodservice Equipment & Supplies

AUG 2017

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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2 • FOODSERVICE EQUIPMENT & SUPPLIES • AUGUST 2017 contents V O L U M E 7 0 • N O 8 • A U G U S T 2 0 1 7 COLUMNS 6 Publisher's Perspective The Stakes Are So Large … Looking at the issue from a foodservice perspective, it is incredibly ironic to me that so much of the billions of dol- lars spent on healthcare can be dramatically influenced by diet, writes FE&S Publisher Maureen Slocum. 8 Editor's Perspective It's Complicated The uncertain future surrounding healthcare makes a com- plicated job even more so for foodservice operators serving this segment, writes FE&S Editorial Director Joe Carbonara. 18 Operator's Opinion Q&A with Patti Oliver of UCLA Health System Wellness and sustainable practices drive UCLA Health System. By Donna Boss 20 A Pro You Should Know Q&A with Frederick Buchanan of Sherwood Oaks Retirement Community Buchanan discusses how innovative food programs enhance resident and patient satisfaction. By Amelia Levin 100 Parting Shot Community Connection Program Re-Centers Team A transitional employment program at Palos Community Hospital changes employees' views of the workplace. By Cheri Boublis DEPARTMENTS 10 People and Events Reitano Design Group's New Space, Foodservice Pros on the Move and InBrief 16 Trends Food Waste Revolution Sustainable initiatives once reserved for the few are fast becoming standard operating procedures for the many. By Amelia Levin 54 On-Site Profile Brooke Army Medical Center Transforms and Modernizes Foodservice A San Antonio military venue undergoes a full kitchen renovation. The new kitchen layout allows the facility to expand the patient menu selection and ultimately optimize patients' health and healing. By Donna Boss 66 66 Chain Profile Big Whiskey's Is Not a Bar The whiskey-heavy drink menu doesn't define this casual-dining operation. Instead, this eight-unit concept prioritizes good food and employee engagement. By Toby Weber 71 Facility Design Project of the Month A Build-Out Brings New Dimensions to Albert B. Chandler Hospital The new kitchen at the University of Kentucky HealthCare's Albert B. Chandler Hospital supports retail and patient meals, a cafe and a dining room. By Donna Boss 83 DSR of the Month Michael L. Scheiman, Myers Restaurant Supply 84 Segment Spotlight On-Premise Opportunities Over-the-top themes and in-your-face food experiences drive the on-premise catering segment. While weddings still dominate the segment, more corporate services are starting to pop up. By Lisa White 90 Green Idea Green Roof Growth While chefs jump on the hyperlocal movement to grow their own vegetables and herbs, operators must consider irrigation needs, structural considerations and a host of other factors before planting the first seed. By Amelia Levin 92 Products 98 Marketplace 99 Ad Index

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